Layered Tzatziki Dip

Shanthi Appelo
Shanthi Appelo

| 1 min read

This take on a classic makes use of one whole cucumber, with layers of tzatziki, tomatoes, crumbled feta cheese and chopped dill and red onion. It goes perfectly with toasted slices of whole wheat pita bread.

Cooking Difficulty:


Serving Amount
  • 1 cucumber

  • salt for sprinkling

  • 2 large garlic cloves

  • 112 cups Greek yogurt

  • 14 cup olive oil

  • 1 Tbsp. red wine vinegar

  • salt and pepper to taste

  • 2 Roma tomatoes, diced

  • 13 cup feta cheese, crumbled

  • 5 sprigs dill, stem removed and chopped

  • 14 cup red onions, diced

  • whole wheat pita, toasted for dipping

  • Step 1

    Grate the cucumber into a sieve over a bowl. Sprinkle salt over the cucumbers to help draw out excess moisture, and let sit for 15 minutes. Press the cucumber to squeeze out excess water, then dry with a paper towel.

  • Step 2

    Grate, finely chop or use a garlic press for the garlic. 

  • Step 3

    In a bowl make the tzatziki — combine garlic, Greek yogurt, olive oil and red wine vinegar. Add salt and pepper to taste.

  • Step 4

    In another bowl or dish, start layering: add tzatziki, then diced Roma tomatoes, then crumbled feta cheese, and finally sprinkle on the dill and red onion. Enjoy with toasted whole wheat pita.

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